Hope everyone managed to get through Christmas and are now
enjoying their own version of New Years whatever that may be.

Again, we have chosen the simple version this year - snacks, good movies, and lounging pajamas!

If we don't feel well tomorrow, it will be because of too many chocolates.

How appropriate it is (being New Years Eve) though to remind
everyone how rhubarb is making it's way in a BIG way into
the world of cocktails and drinks in general.

If you are looking for a few more ideas to add to your
recipe list, try these.

Rhubarb Ginger Smoothie

1 1/2 oz. chopped ginger

1 tblsp. ginger syrup

6 oz. vanilla ice cream

4 oz. cooked rhubarb or rhubarb compote recipe

Place all ingredients in a blender and pulse until smooth.

Pour over ice and serve.

Rhubarb and Strawberry Smoothie

1 cup apple juice (or apple cut into wedges)

1 cup chopped rhubarb

Combine in a saucepan, and let stew until rhubarb is soft.

Let cool. Add 5 strawberries, 1 tblsp. honey and blend
in a blender.

Champagne and Rhubarb Cocktail

Cook 1 cup of chopped rhubarb in orange juice and sugar to taste.

Fill a champagne flute to 1/3 full, and top up with champagne.

Familiar With Bitters?

Fee Brothers makes rhubarb bitters and are for sale in the U.S.

Bitters began as tonics for medicinal purposes and thought
of as highly concentrated flavors that add quite a kick to
cocktails as well. They usually consist of a variety of
fruits and herbs and spices and roots. They are not meant
to be served alone as a drink, but used sparingly as in "a dash."

They are used in cooking recipes as well.

I have read mixed opinions on rhubarb bitters. Some people
think they are terrible, some don't have an opinion either
way, and some quite like them. Maybe it depends on the
other ingredients in the entire drink.

Rhubarb Bitters and Tequila

1 1/2 oz. tequila

1/2 oz. port

1 dash rhubarb bitters

1/2 oz. benedictine

And so, just as bitters have quite a history, so does
the rhubarb as part of a hangover cure.

Again, how appropriate for New Years Eve!

First, consider some ancient remedies for this horrible
thing some of us (and I've been there) put ourselves
through every year at this time.

The Ancient Assyrians ate ground birds beaks and myrrh.

Europeans - raw eel and bitter almonds

Mongolians - pickled sheep's eyes

Chinese - green tea

Germans - herring, goulash and pickles

Russians - They swore by a good sweat in a sauna

Westerners - Tomato juice and a raw egg

Me? Lots of water in between drinks and 2 aspirins before bed!
(it's the dehydration that gets you)

In the mid 1800's, an Italian named Branca concocted a
mixture of myrrh, rhubarb, aloe, peppermint oils and opiates.

Interesting piece of Trivia!

This is referred to as a "Fernet" and is still around
today minus the opiates.

Just a correction folks - I talked about the forcing sheds in the last newsletter and meant to show you an excellent video of what is actually happening right now. You can see that video now if you like. It is truly a spectacular sight!